Wagyu Beef Ramen with Soft-Boiled Egg

Ramen is soul food in a bowl—and when you float melt-in-your-mouth Wagyu slices atop a rich broth, it becomes pure indulgence. This recipe layers umami flavors with texture: bouncy noodles, savory tare, silky eggs, and ultra-tender beef for a bowl that’s both comforting and elevated.

We suggest using our Wagyu Shabu Shabu Slices as these thin slices cook instantly in hot broth, adding richness without overpowering the delicate ramen flavours.

Ingredients

For the broth:

• 4 cups beef or chicken stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp miso paste
• 2 garlic cloves, smashed
• 1-inch piece ginger, sliced

For the Wagyu:

• 200g Wagyu sirloin or ribeye, thinly sliced
• Salt and pepper
• 1 tsp sesame oil

For the rest:

• 2 soft-boiled eggs (6.5 minutes, then marinate in soy if desired)
• 2 packets ramen noodles (fresh or dried)
• Toppings: sliced green onion, nori, sesame seeds, bamboo shoots, chili oil (optional)

Cooking Steps

1. Make broth: Simmer stock with soy, mirin, miso, garlic, and ginger for 20–30 minutes. Strain and keep hot.
2. Prepare eggs: Boil eggs for 6.5 minutes, plunge in ice water, peel, and marinate in soy sauce for at least 30 minutes.
3. Sear Wagyu: Heat sesame oil in a pan. Lightly season Wagyu and sear briefly—30 seconds per side. Set aside.
4. Cook noodles: Boil ramen noodles per package instructions, then drain and rinse quickly in warm water.
5. Assemble: Divide noodles into bowls. Pour over hot broth. Top with Wagyu slices, halved egg, and chosen garnishes.

Cooking Tips

• For extra depth, steep a dried shiitake mushroom or kombu in the broth.
• Use a kitchen torch to lightly char Wagyu slices for extra smokiness.
• If prepping ahead, sear Wagyu just before serving to preserve texture.

Serving Suggestions

Serve in deep bowls with chopsticks and a ramen spoon. Ideal with iced green tea or a light sake. Add chili oil or garlic paste for a customizable kick.